• 3-1/2 cups all-purpose flour 875 ml
• 1/2 cup + 2 tsp granulated sugar 125 ml + 10 ml
• 8 tsp baking powder 40 ml
• 1 tsp salt 5 ml
• 1/2 cup each shortening and butter 125 m
• 2/3 cup dried cranberries or raisins 150 ml
• 1 cup + 1 tbsp NESTLÉ® CARNATION® Regular Evaporated Milk 250 ml + 15 ml
• 2 eggs, lightly beaten

1. Preheat oven to 425°F (220°C). Lightly grease two baking sheets; set aside.
2. Stir together flour, 1/2 cup (125 ml) sugar, baking powder and salt in large bowl. With pastry blender or two knives, cut in shortening and butter until mixture resembles coarse crumbs; stir in cranberries. Stir together 1 cup (250 ml) evaporated milk and eggs; add all at once to dry ingredients, stirring with fork until just moistened.
3. Turn dough out onto lightly floured surface. Knead gently about 20 times or until dough holds together. Divide dough in half; place on prepared baking sheets. Pat or roll out each piece of dough into 9-inch (23 cm) circles. Cut each into 8 wedges but do not separate. Brush tops with remaining evaporated milk; sprinkle with remaining sugar. Bake 5 minutes. Reduce oven temperature to 350°F (180°C); bake 15 to 20 minutes longer or until golden.

Makes 2 large scones, 8 wedges each.
These are best served warm with fresh preserves or butter.
For super speedy scones, use a food processor fitted with steel chopping blade to combine dry ingredients and then cut in shortening and butter with on/off pulsing motion. Stir in remaining ingredients by hand.